Stuffed French Toast

Yield: 12 servings (serving size: 1 slice)
Source: Cooking Light Magazine: December 2001
Comments from an OH Kitchen: This is a great Stuffed French Toast recipe. Much easier than most since you pour the cream cheese filling instead of using slices. Make sure that the bread you purchase has the correct number of slices. I would suggest purchasing 2 loaves of a thick sliced toasting-type bread to make this. The last time I put this together, I only had one loaf and 11 thick slices, so I trimmed the crusts, used 8 slices on the bottom on the pan, and then cubed the remaining slices and crusts which I then scattered over the top of the casserole.

INGREDIENTS:

24 (1-ounce) slices cinnamon-raisin bread
Cooking spray
3 cups 1% low-fat milk
2 cups egg substitute, divided
1 cup half-and-half
1 cup sugar, divided
1 tablespoon vanilla extract
1/8 teaspoon ground nutmeg
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
Bottled cinnamon-sugar (optional)

INSTRUCTIONS:

  1. Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.
  2. Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
  3. Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.
  4. Preheat oven to 350°.
  5. Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.

NUTRITIONAL INFO:

H.U: 7 per serving
CALORIES 340 (30% from fat); FAT 11.3g (satfat 5.1g, monofat 3.3g, polyfat 0.9g); PROTEIN 16.7g; CARBOHYDRATE 43.2g; FIBER 1.5g; CHOLESTEROL 26mg; IRON 3.7mg; SODIUM 447mg; CALCIUM 197mg;

Back to Recipes in Alpha Order
Back to Recipes by Type